how do I get the smooth look of fondant on buttercream wedding cake?
Also should The cake be Refrigerated after decorating or left out? thanks for any insite!
Start with a buttercream that doesn't have any air pockets in it.
Are you using a crusting buttercream, such as ABC, or a non-crusting buttercream, such as SMBC or IMBC?
If using ABC, once it is crusted, then you can use a viva paper towel or computer paper to help get that flawless smooth look.
If you are using SMBC or IMBC, smooth as much as possible, put it in the fridge to get firm, then smooth out with a bench scraper any rough spots.
Once completed, unless the cake has a perishable filling, you don't need to keep it in the fridge. Most SMBCs or IMBCs can be left out at room temp (75 degrees or cooler) up to four days.
After I ice my cakes, and if I think they need a more satin fondant look, I take a spray bottle with water in it and LIGHTY spray the cake and take a bench scraper (bowl scraper) and smooth it down more. Of course after you do that you need to let it dry a bit before doing your next decoration. Ive tried the viva paper towel method as well and it works great on my more crusting BC! =-)
Good advice given by Spooky!!! When I got married 40 years ago, I had an all butter cream cake. I am so glad they did not do fondant or else I would have been very upset and it would have ruined my wedding. At that time I knew nothing of fondant or what it was. Most people who have no knowledge of fondant would be expecting buttercream cakes not fondant. People in business should always explain to their customers how sweet fondant is and what it is because the majority do not know anything about it!!! The good thing about buttercream is that you can always cover little uneven spots with flowers or borders and nobody can even tell!!!
Also you can use warm water on your metal spatula to help try and spread the icing to get it smoother. The more you practice the easier it will get for you. Good luck and let us know how it goes!!! Just take your time and make sure you level your cakes!! You can do it!!!
Wow, Thanks for all the help! I really really appreicate it!
I am not sure exactly, I cheated and bought some butter cream from the local fred meyers, I think its a crusting but not 100%. Would you recommend any homemade versions? whens a good time to use the crusting and non crusting?
sure appreicate the advise!